MitchW

Might be useful before Peakin' at the Beacon!

Prior to attending this book event last night, I stopped into Scarlet, the new cocktail bar opened in some way, shape or form by Michael Imperioli. Was packed at 6:15 (I couldn't get a seat at the bar, but was seated at a counter-type spot) , but other than about 100 bars within a few block radius, what else is to be found on Amsterdam and 82nd Street? My $28 (after tax and tip) Manhattan was fine, and served in nice glassware. It just made me miss Pegu all that much more.

Went to a book discussion last night on the upper west side. Ruth Reichl and Nancy Silverton (old friends) discussed Nancy's latest book: I might have to bake a cookie or two. (FWIW, Nancy is not impressed with using ingredients in baked goods which traditionally were not used in baked goods; e.g. matcha).

He lovingly opened the show last night with the Pogues' classic "If I Should Fall From Grace With God." The Pogues and Steve were friends and worked together a bunch... https://www.steveearle.net/biblio/ifishouldfallfromgrace.php

Last night, City Winery... The last of the hard-core troubadours.

Last night I tried something I'd not tried before: Pan pizza - with a dough from Ken Forkish (overnight pizza dough). I didn't quite get the stretch I wanted; his recipe called for a 9" cast-iron - this is a larger pan, but the closest I had. It was better than I thought it would be; topped with smushed Bianco tomatoes, some shredded, bagged mozzarella, and Parmesan. (Here's a tip - don't touch the pan after it comes out of the 500℉ oven). Also did another pizza flatbread at the same time, in a sheet pan, in order to stretch it further and make it thinner. Didn't use any mozzarella on the rectangular one, just tomatoes, oregano, and some Parmesan. Also not bad.

Don't forget the cheating! (Though I'm sure he's far from the only one).

Marcella's famous tomato sauce we've all heard of (and perhaps made). But I'd never cooked her... Roast Chicken With Lemons, until last night. (It's great...this is a Snowdance Farms bird). Since I started with a famous cookbook author, I figured: why not make Julia's hash browns? String beans by me.

Looks as if the Carniolan is basically pork, whereas the Krainer is pork and beef. But both smoked, and both pretty coarse. There's another sausage called Käsekrainer, which is pork and contains pieces of cheese. It probably all boils down to semantics, and maybe the term kielbasa is more general?

It's a tiny venue - I saw Wet Leg there on their first time through. Capacity is like 300, depending on how much they oversell it. It's also really close to Francie and a few others. My sad news is that we're going to be away. Which really aggravates me about this.

I only know one person as well, and she was a walk-in and sat at the bar.

Well, he has jumped before. And who should be careful...Jim, or the team that hires him?

Delicious krainerwurst. I replaced the dumplings that come along with the krainer with some greens to be extra healthy!

Some sort of noodle/ramen bowl, with barely poached scallops and shrimp. Dashi and shrimp stock with miso as the broth.

And Hoagy!

@Orik - where are they landed? My buddy in Chatham chases bluefin about 50 miles out off the cape for "fun"...

Forest Pork Store still exists, but their only retail is in Huntington. The factory is still in Ridgewood. There's a Net Cost in Rego Park, which is also a decent shop.

Brooklyn is over?

We should probably all go back to being single-celled creatures living in the seas, I guess. Evidently you never got the message that homo sapiens are the mutant virus.

Hey, the guy raising the rent is a partner!

There are some places that offer a few more choices for restaurant week, but honestly I haven't taken advantage of anything in quite some time. https://resy.com/cities/ny/venues/t-brasserie-at-tin-building-by-jean-georges/events/restaurant-week-lunch-at-t-brasserie-2024-01-18?date=2024-01-18&seats=2

Lemme know what you find, cause we'll be in San Francisco in March, after a nice few days up in Healdsburg.

Where is the "Where Is It?" topic? In any event, last week I went looking for capers. None in my fridge. None in my pantry. Kept looking cause I was sure i had backup, as I usually do...nope. Bought a jar of capers in brine and a jar of salted capers from Formaggio Essex. Last night, opened the pantry and somehow that big jar of capers had worked its way to practically falling off the shelf in the pantry just to fuck with me.

Gyudon. Lightly pickled cucumbers/tomatoes.

Haven't played with dough for a while, and the weather is just right for cranking up my oven. So... A pretty good focaccia. Ken Forkish same day pizza dough with added olive oil. Bulk fermented 6 hours, divided, then proofed in the sheet pan for an hour + before baking. Crusty, yet thick and softish inside - perfect for slicing in half horizontally and maybe shoving a slice of warmed mortadella within. Have a couple more dough balls that now, a day later, might be fun to try a pizza or two. But focaccia is just so much easier for me (i.e. less messy).